Vegetarian Pasta e Fagioli
Nutrition Per Portion
- 426 Calories |
- 61g Carbohydrates |
- 15.2g Fat |
- 8.9g Fibre |
- 12.7g Protein |
- 14.9g Sugar
Bring a 2 saucepans to the boil add salt to one and veg stock to the other.
Peel and chop the onion.
Peel and thinly slice the carrot into rounds.
Finely chop the celery and garlic.
Chop the zucchini.
Heat the olive oil in a deep pan over medium-high heat.
Add the onion, celery and garlic and sauté for a few minutes.
Season well with salt and pepper.
Add the carrot and zucchini.
Sauté until the vegetables have begun to soften.
Add the chopped tomatoes, tomato ketchup and vegetable stock.
Add the red kidney beans and dried herbs, stirring to combine.
Add the pasta to the boiling water.
Bring the soup to the boil and then lower the heat and simmer for 10-15 minutes.
Drain the pasta.
Add the pasta to the soup and stir to combine. Season with salt and pepper to taste.
Serve the pasta e fagiloi among serving bowls.
Red Kidney Beans
Garlic, finely chopped
Celery, finely chopped
Carrot, thinly sliced
Brown Onion, chopped
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